Irish Stew for St Patrick's Day
Chef, Richard Corrigan, came up with the idea of using two sorts of potatoes and it works a treat. The floury ones disintegrate while the waxy remain just that. As a stew, it’s fairly wet but the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bensfarmshop.co.uk.
Cooking tools:
- Stove
- Saucepan
- Slotted spoon
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Spoon
- Ladle
- Mixing bowl
Ingredients
- 4 generous shoulder steaks—as much fat as possible removed
- 450 g floury potatoes, such as King Edward, peeled
- 450 g waxy potatoes, such as Pentland Javelin or Maris Peer, peeled
- 700 g carrots, peeled
- 1 large onion, peeled and thickly sliced
- good pinch of fresh thyme leaves
- salt
- freshly ground black pepper
- 900 ml lamb stock
- chopped fresh chives and parsley to garnish
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